Maple Walnut Gingersnaps a la Atkins

Posted by berniewagner on 5 August 2008 under Cookies & Bars | No Comments

Years ago, a teacher who was also a nurse pointed out that every “body” is different. I’m reminded of that teacher now that my husband follows a supervised Heart ‘N Wellness Program, while I comply with the directives of Dr. Robert Atkins to stay within given limits for my diabetes. Except for various and ample soy products and many fresh-grown foods, we might be the 21st Century equivalent of the old children’s verse about Jack Spratt and his missus.

This delicious cookie recipe is adapted from The New England Yankee Cookbook, first published in 1939. I use the Atkins Bake Mix for simplicity, though it could represent the same thing to use soy flour and add leavening. I add Atkins Maple Pancake Syrup to the sucralose. Extra light olive oil is used for easy measuring and in cleanup. The original calls for butter. Cinnamon and cardamom are a current addition. Next time, I plan to add more flour and let it be gingerbread men.

  • 2 c. Splenda (Sucralose)
  • 4 cups Atkins Bake Mix
  • 1 T. Atkins Maple Pancake Syrup
  • 1 T. ginger
  • 1 c. extra light olive oil
  • 1/4 t. cinnamon
  • 2 eggs, beaten
  • 1/4 t. cardamom
  • 1 c. sour cream
  • 1/4 t. salt (optional)
  • 3/4 c. chopped walnuts
  1. Pre-heat oven to 375 degrees.
  2. Tear or cut brown parchment paper to pan size (and bake on that) to avoid cleanup.
  3. Cream sugar, syrup, oil and eggs all at once, in a large measuring cup or bowl.
  4. Mix flour and spices (and salt if used). Add the flour mixture to the first mixture alternately with the sour cream.
  5. Roll thin, or shape as walnut size and flattened with back of spoon.
  6. Either way, sprinkle on walnuts and press them in lightly before baking.
  7. Bake eight (8) minutes if rolled thin; or twelve to fourteen (12-14) minutes if shaped. Note: These will bake to a pretty color but watch that bottoms don’t burn.

Festive Peanut Butter Blossom Cookies (Cookie Mix)

Posted by Josephine on 5 June 2008 under Cookies & Bars | No Comments

Recipe
Festive Peanut Butter Blossom Cookies (Cookie Mix)
Ingredients
1 (1 pound 1.5 ounce) pouch Betty Crocker? Peanut Butter Cookie mix
1 tablespoon water
3 tablespoons vegetable oil
1 egg
Sugar
36 Kisses? milk chocolates, unwrapped
Betty Crocker? white decorating gel
Assorted holiday candy sprinkles
Betty Crocker? red decorating icing
Method
Heat oven to 375 degrees F. In medium bowl, stir cookie mix, water, oil and egg until dough forms.
Shape dough into thirty-six 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown. Immediately press 1 chocolate in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Decorate as desired using remaining ingredients.